Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged (it’s OK if a few leaves break the surface).

Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.

Place the remaining ingredients in a large bowl and stir to combine.

Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

Pack the mixture tightly into a glass jar with a tight-fitting lid and seal the jar

Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.

You’ve made your Kim-chi, now what?

Join Jessie Spiby from Jessie Does Food to learn how to make some her favourite recipes using Kraut and Kimchi including dumplings and kraut pancakes. Take home what you make as well as a surprise edible gift from Jessie.

Hi Judy Thanks for being in touch we love this recipe because it is SIMPLE!! – I use Murray River Pink Salt it works a treat if you cant get Kosher Salt and Napa cabbage is Chinese cabbage yes! longer shape rather than round hope that helps and happy fermenting!! FF